Landscape-Hero-Module-June-24.jpg

Welcome to LandScape

Landscape-June-2024-Cover-scaled.jpeg

LandScape in the June issue

Subscribe-to-LandScape-and-save-money-on-shop-prices

Header-1600x900-1.png

Subscribe to LandScape Magazine

1 Makes and Bakes.jpg

Makes & Bakes Facebook group

Summer Shawl pattern from LandScape magazine

Summer-Shawl-scaled.jpg

Exclusive craft projects

Autumn Winter - lockdown mini mag banner.jpg

Craft & Cookery Special

Knitted Easter Bunnies seasonal craft project

Knitted-Easter-Bunnies-scaled.jpg

Trio of Easter bunnies

_50A0709.jpg

Knitted dog pattern download

Cat hero image.jpg

Knitted cat pattern download

Owl-scaled.jpg

Exclusive macramé owl wall hanging

Christmas-Houses.jpg

Christmas houses

1-Opener-scaled.jpg

Everlasting daffodils

111 Wreath.jpg

Exclusive knitted wreath pattern

1 Bag Project.jpg

Bag with style

1 Mats.jpg

Softly cushioned mats

1-Eggs-1.jpg

Spring’s soft hues

1Craft.jpg

Craft with hessian

1 Garden Friends.jpg

Garden birds make

1 Bookends.jpg

Wise old owls

1 Marcrame 22.jpg

Cradle of knots

1-Knitted-Chickens.jpg

Exclusive knitted chicken pattern

Craft

From Yarn

Other Crafts

From Fabric

Garden

Projects

Magazine

Latest Issues

Cookery

Autumn

Spring

Winter

Summer

Countryside

Nature

In the Garden

History and Heritage

Roasted baby leeks are enveloped in crispy bacon for a unique and simple dish that is full of flavour. This recipe is both easy to make and takes only a few minutes cooking time. It can be served as either a side dish or as a tasty starter.

Parboil the leeks for 2-3min in boiling, salted water. Drain and blanch the leeks in cold water, drain again and leave to cool. Grease a baking tray with oil. Wrap a slice of bacon around each leek and lay on the baking tray. Brush each one with oil and bake in a preheated oven (225°C/gas 8) for 8-10min, until the bacon is crispy. Cut the parsley into fine strips. Peel the garlic and put through a press. Wash the lemon in hot water, pat dry and peel off thin strips with a lemon zester. Chop the toast up into croutons and mix with the parsley, garlic, parmesan and half the lemon zest. Sprinkle the croutons over the leeks. Add tiny flecks of butter and roast for a further 10min. Arrange on plates and sprinkle with the remaining lemon.

Deliciously Simple: Roasted Baby Leeks and Bacon Recipe

Enjoy the beauty and diversity of the British garden and its plants. You’ll find inspiration and advice as we invite you into gardens where nature and nurture flourish.

Every issue has tempting recipes that make the most of the season’s produce. You’ll find new ways to enjoy traditional favourites for every meal.

You can create beautiful decorations using seasonal flowers and foliage. Follow our step-by-step guides to creating simple crafts for home and garden.

Read about the craftsmen and women who are keeping Britain’s traditional skills alive. Visit towns, villages and countryside that encapsulates the country’s proud history.

Learn about the animals and birds that inhabit our fields, rivers and coasts. And we explain how there’s more to many of our farm animals than meets the eye.

The joyful month of June, heralding summer’s gentle arrival, suffuses the landscape with greenery and dancing flowers. In a lush garden ribboned with colour, salvaged treasures, dotted among the foliage, catch the eye, and the winged petals of colourful alstroemerias flutter in the warm breeze, belying their hardy nature and longevity.

In an airy studio, a textile artist’s nimble fingers crochet tiny flowers, bound in wire and thread, to create an intricate masterpiece of meadow blooms, and lofty lupins in pastel shades are a welcome sight in seasonal arrangements.

Deep in the woodland, on the edge of Exmoor, the health-giving sap of birch trees is harnessed for natural products to soothe and protect, while, at home, pulp from colourful  scraps of paper can be repurposed into textured folios for unusual stationery or craft projects. Old glasses cases can also be transformed into cushioned holders for a portable sewing kit or to carry tiny trinkets.

As warmer, longer days settle in, the landscape comes alive, making it the perfect time to visit to west coast village of Plockton in the Highlands. Set among green-clad hills overlooking an azure loch, the picturesque haven is dotted with palms, due to its mild climate. In mid-Norfolk, once-buried ‘ghost’ ponds have been re-established to reveal their hidden beauty and attract wildlife once more.

Dishes are given a refreshing twist with a favourite botanical tipple, and terrines grace the table with rainbow layers of flavour. Seasonal ingredients also shine in a pie topped with ribbons of woven golden pastry to bring sunshine to any supper.

Squares of knitting, crochet or fabric are used to create this family of bunnies, perfect for the Easter weekend as a seasonal decoration or as a gift

Different-sized squares of knitting, crochet or fabric are shaped using straight stitches to make these Easter bunnies. The knitted square is made using garter stitch, the crochet one with double crochet. Crochet produces a firmer bunny, with stiffer ears. The fabric squares can be hemmed or left with a fraying edge.

**Materials**  
  
• Squares of knitting, crochet or fabric 6-8in (16-22cm)

• Small amount of wool or embroidery thread for face

**Step 1:** Straight stitches are sewn to create a triangle. The longest side is stitched along the centre of the square. Both ends of the yarn are left loose. These are pulled together to form a pocket, leaving a hole big enough to push toy stuffing through.

**Step 2:** The loose ends of yarn are held tightly while the pocket is filled with toy stuffing or old scraps of fabric. This forms the head, forcing the corners to stick out and make the ears. The yarn ends are pulled tight to close the hole and knotted. The ends are sewn in firmly.

**Step 3:** With a new piece of yarn, the back of the bunny is stitched together to form a pocket. The bottom edge is stitched round and slightly gathered, leaving a gap. The yarn is held while the body is stuffed. It should be larger than the head but not overstuffed. The yarn is now pulled tight and the ends sewn in.

**Step 4:** A pom-pom is made in matching or contrasting yarn and stitched to the bottom. The pom-pom can be trimmed for a neat finish or left ragged for a less groomed bunny.

If a face is desired it can be embroidered on with cotton thread or yarn.

**Project:** Sue Martin; **Photography:** Richard Faulks

## Become a LandScape member {#h-become-a-landscape-member}

Every edition of Land_Scape_ showcases the best Britain has to offer, including delicious recipes, inspirational gardens and step-by-step craft projects. :a[Become a member today from 99p!]{href='https://members.landscapemagazine.co.uk/membership?utm_source=dynamic&amp;utm_medium=bws&amp;utm_campaign=bau_lsc&amp;utm_content=promo_article' target='_blank' rel='noreferrer noopener'}

Traditionally eaten over Easter, hot cross buns are a baked, sweet, spiced bread containing raisins. Associated with Good Friday, the cross is a reference to the crucifixion of Christ before his resurrection on Easter Sunday, while the spices represent the spices he was wrapped in, in the tomb.

## Who invented the hot cross bun? {#h-who-invented-the-hot-cross-bun}

According to the Oxford English Dictionary, the first written reference to ‘hot cross buns’ comes from _Poor Robin’s Almanac_, in 1733: ‘Good Friday comes this month, the old woman runs. With one or two a penny hot cross buns.’

However, it is thought that the contemporary hot cross bun of Christianity originates from St Albans, where Brother Thomas Rocliffe made the first 'Alban Bun' with flour, eggs, yeast, currants and spice, in 1361. This was distributed to the poor at the gates of St Alban's Abbey. St Alban's Cathedral still makes Alban Buns each year.

Today sees many different variations on the traditional hot cross bun recipe.

## How to make hot cross bun bread and butter pudding {#h-how-to-make-hot-cross-bun-bread-and-butter-pudding}

This scrumptious recipe, exclusive to LandScape magazine, is a new twist on the traditional hot cross bun, making for a delicious dessert, perfect for sharing.

120g unsalted butter, softened, plus extra for greasing

Grease the oven dish. Slice 6 hot cross buns in half horizontally and set aside the crossed tops. Slice the remaining hot cross buns into three horizontally.

In a large bowl, whisk the eggs, sugar, cornflour, mixed spice and cinnamon, using an electric whisk, for 2-3 mins until thick and creamy. Slowly whisk in the milk until fully incorporated, then add the orange and lemon zest.

Spread both sides of the bun slices, apart from the reserved tops, with butter and line the bottom of the prepared dish with half of the slices. Scatter with half of the raisins, then layer with the remaining halves, followed by the remaining raisins. Top with the reserved slices, crosses facing up. Pour slowly over the custard mixture so that it seeps into all of the bread layers. Leave to stand for 1 hr.

Preheat the oven to 180°C/gas mark 4. Cover just the top of the pudding with tin foil and bake for 40 mins until golden. In a small pot, mix the jam with 1 tbsp of boiling water and brush the top of the pudding with it. Allow to cool for 5 mins, then serve.

> “Good Friday comes this month, the old woman runs.   
> With one or two a penny hot cross buns”
> 
> **Poor Robin’s Almanac, 1733**

Hot cross bun bread and butter pudding recipe

Easy Hot Cross Bun Bread and Butter Pudding: Perfect for Easter

## Spring Special Offer: 3 issues for £5! {#h-spring-special-offer-3-issues-for-5}

To celebrate the joys of spring, we're offering a trial subscription to LandScape magazine giving you 3 issues for only £5. Pick from a Print or Print + Digital subscription and enjoy reading LandScape magazine in whichever way you prefer. After your first 3 issues, your subscription will then auto-renew at £30 every 6 months thereafter.

With history and heritage, delicious seasonal recipes and beautiful handmade crafts, LandScape showcases the best of British country life every month. LandScape magazine is packed with stunning photography and in-depth features to immerse yourself in.

Subscribing to LandScape magazine secures you the best price, saving on shop prices. Choose the Print + Digital option and you'll also get inside access to rewards, competitions and discounts, past issue archives and our monthly Editor's email - only available to subscribers.

Shaped into pretty bonnets with pastel toppings, these sweet treats are too good to pass by and are sure to be a talking point among family and friends

As anticipation builds for the coronation of King Charles III on May 6, 2023, festivities are in full swing, including the cherished tradition of street parties and afternoon teas. Elevate your culinary offerings with these charming bonnet biscuits, destined to be the highlight of your gathering. Decorative and tasty, these treats are as delightful to behold as they are to devour. Discover our easy-to-follow recipe below and impress your guests with every bite.

175g chilled unsalted butter, cubed, plus extra for greasing

370g icing sugar, plus 1 tsp to fix flowers

_11in (28cm) each of thin yellow, white and pink ribbon_

Preheat the oven to 170°C/gas mark 3 and grease and line the oven tin. In a large bowl, mix together the flour and caster sugar, then add the butter. Rub the butter into the mixture with the fingertips until fully integrated. Squeeze the mixture together by hand until it becomes moist and bring together into a dough.

On a surface lightly dusted with flour, roll out the dough to approximately ½cm thick. Using the cookie cutter, cut 12 circles, discard the remaining dough, then place the circles on the prepared tray. Bake for 15-20 mins until a light golden colour. Allow to cool.

In a large bowl, whisk the cream with an electric whisk for 2-3 mins until thick. Whisk in 70g of the icing sugar and the vanilla paste, then transfer to a piping bag fitted with a large smooth nozzle. Pipe approximately 1 tbsp into the middle of each biscuit to make a hat shape. Chill the biscuits for 15 mins.

Place the remaining icing sugar into a mixing bowl and add 55ml of water to make a smooth paste-like icing. Transfer half of the icing to a clean bowl and add the red food colouring, then add yellow colouring to the other half. Stir thoroughly to obtain consistent colours. Place the cooled biscuits on a sheet of baking paper. Spoon 1 tbsp of pink icing each on the top of half of the hats and allow to cover the entire biscuit. Ice the other half of the biscuits with the yellow icing. Allow to dry, uncovered, for 2-3 hrs.

Once the hats are dry, cut four lengths of each ribbon, dip them briefly in cold water and tie around the hats. Mix the 1 tsp of icing sugar with a drop of water and dab on the back of the flowers to fix them to the hats. Leave to dry for 10 mins before serving.

**Recipe:** Liz O'Keefe; **Photography:** House of Food

Every edition of Land_Scape_ showcases the best Britain has to offer, including delicious recipes, inspirational gardens and step by step craft projects. :a[Become a Member from 99p today!]{href='https://members.landscapemagazine.co.uk/membership?utm_source=referral&amp;utm_medium=bws&amp;utm_campaign=bau_lsc&amp;utm_content=promo_recipe-article' target='_blank' rel='noreferrer noopener'}

Bonnet biscuits for a coronation street party

Regal Delights: How to make Coronation biscuits fit for royalty

Become a member of LandScape magazine's Makes & Bakes Facebook group :a[here]{href='https://www.facebook.com/groups/836013126896644' target='_blank' rel='noreferrer noopener'}. Share your craft projects, recipes, cakes and garden triumphs, with a good-sized photo and your location, and you could be featured in an upcoming issue of LandScape.

**Here is a selection of makes and bakes from our talented readers, as featured in the April 2024 issue of LandScape magazine...**

“I love LandScape and can’t wait to see what is in each month. In the :a[November 2023 issue]{href='https://www.greatmagazines.co.uk/landscape-november-2023' }, there was a project to make tiny slippers. I copied the template and made it bigger, so that I could put a chocolate and a small present, such as earrings, in, for each of my daughters and granddaughters. They’re something to cherish and such fun to make.”   
**Hilary Hogg, Gloucestershire.**

“Here’s my chocolate orange, mirror-glazed opera cake for some friends' anniversary.”  
**Fiona Lyons, Somerset.**

“Tweeting from Cornwall. A pattern taken from the :a[January 2024 issue]{href='https://www.greatmagazines.co.uk/landscape-january-2024' }.”  
**Joan Doble, Cornwall.**

“This is my first make of the year. It is one of the brooch patterns in the :a[February 2024 edition]{href='https://www.greatmagazines.co.uk/landscape-february-2024' }. It's a new year’s gift for my friend. I enjoyed it so much I want to make another one.”  
**Catherine Lounsbach, Cheshire.**

“We did cake decorating at my craft group recently. I made two sunflowers, a rose cake and a unicorn. I need to find someone to give them to. I can’t be eating all that icing sugar.”  
**Joyce Stephenson, County Durham.**

“I’m a needle felter. I especially love creating birds.”  
**Audrey Stanick, New Jersey.**

#### SHARE YOUR MAKES AND BAKES {#h-share-your-makes-and-bakes-nbsp}

Join our community on Facebook :a[here]{href='https://www.facebook.com/groups/836013126896644' target='_blank' rel='noreferrer noopener'}

Every edition of LandScape showcases the best Britain has to offer, including delicious recipes, inspirational gardens and step-by-step craft projects

Every issue of LandScape features simple, seasonal craft projects to try yourself. Some of our projects require extra information, such as templates, or have bonus instructions for further items. Browse a selection of our exclusive craft projects below. :a[Subscribe to LandScape]{href='https://www.greatmagazines.co.uk/landscape-magazine?utm_source=landscapemagazine.co.uk&amp;utm_medium=referral&amp;utm_campaign=bau_landscape&amp;utm_content=text_link' } today for access to the issue archive and find your next craft project!

### Exclusive Craft Projects {#h-exclusive-craft-projects}

A charming cotton-knit thatched cottage in summer shades. Find this knitting pattern in the July 2022 issue.

Knitted in lightweight yarn with a subtle colour change, this lacy shawl is perfect for summer evenings. Find the knitting pattern in the July 2023 issue.

An old metal cheese grater and cupcake tins, strung with cutlery or bottle openers, makes for a characterful chimer to hang in the garden. Find the project in the June 2023 issue.

Woven from greenery and berries, this bird feeder wreath provides a place to hang a variety of bird food to feed feathered friends. Find the project :a[here]{href='https://www.landscapemagazine.co.uk/garden/projects/bird-wreath-feeder/' target='_blank' rel='noreferrer noopener'}.

This characterful macrame owl, perched between branches, is the perfect autumn craft for idle fingers. Find the project in the September 2022 issue.

Delightful and practical, these seasonal egg cosies are easy to knit. Find the knitting pattern, in the April 2021 issue.

A basic template and just a few tools are all that is needed to make this effective Christmas star decorations. Find the project in the December 2020 issue.

Pretty knitted crackers, each containing a small gift, make delightful additions to the festive table. Find the project, in the December 2020 issue.

Discover the perfect blend of nutrition and flavour in our spinach-stuffed chicken recipe. Rich in essential vitamins and minerals, this dish utilises the wholesome benefits of fresh, seasonal spinach, delivering a delectable combination of subtly sweet, herbaceous flavours. Perfect for lighter evening meals, it offers a nutritious yet satisfying dining choice.

sea salt, pink peppercorns and black pepper

Preheat the oven to 190°C/gas mark 5. Place the spinach in a large pan and add 100ml of water. Cover with a lid and cook on a medium heat for 4 mins until wilted. Refresh with cold water and drain. Transfer the spinach to a bowl, grate the lemon zest into it and then add half of the juice. Mix in the honey and season.

Place the chicken breast flat, skin down, on a chopping board and cut into the breast from the thickest side, opening it out to make a pocket. Repeat with each breast then fill with the spinach mixture. Wrap the chicken breast around the filling, pinning it in place with cocktail sticks. Place each on a wire rack in a roasting tin. Bake for 20 mins, until cooked through thoroughly and the skin is crispy.

In the meantime, rinse the brown rice in a sieve under cold running water, then place in a saucepan with 700ml of cold water and the unpeeled garlic clove, and bring to the boil. Simmer, covered, for 25 mins. Deseed and slice the yellow peppers, and trim and slice the spring onions.

Refresh the rice with cold water until cold and drain thoroughly. Transfer to a bowl and mix in the peppers and spring onions. Peel and chop the garlic clove and mix it in, along with the juice from the remaining lemon half and the parsley. Season with salt and pepper. Slice the chicken breasts, after removing the cocktail sticks. Serve with the rice salad.

Delight in nutritious fare: Spinach-stuffed chicken recipe

Indulge in the ultimate Pancake Day treat with our mouthwatering recipe for sweet peach pancakes. Fresh and tangy, our recipe uses the irresistible sweetness of ripe peaches to provide a new take on the traditional dessert, perfect for sharing with family and friends.

Preheat the oven to 180°C/160°C fan/gas mark 4. In a large jug, whisk together the flour, vanilla paste, salt, 2 eggs and 350ml of the milk to make the pancake batter. In a separate bowl, combine the cream cheese, 1 tbsp of the caster sugar, the egg yolk and peaches.

Melt a quarter of the butter in a non-stick frying pan, then pour in one sixth of the pancake batter and tip gently from side to side to cover the bottom of the pan. Cook for 2 mins on each side until golden. Transfer to a plate to keep warm and repeat to make 6 pancakes in total with the remaining batter and using the remaining butter where needed.

Take each pancake and spread with the cream cheese and peach mixture, then roll into a scroll shape and cut into three rounds each. Arrange the pieces, facing upright, in the baking dish.

In a large jug, whisk together the cream, the remaining milk, eggs and caster sugar, then pour in between the pancake rolls. Bake for 25-30 mins until golden and just set. Dust with icing sugar and serve.

Peach Pancake Perfection: Exclusive Pancake Day recipe

During the last weekend in January, people across the UK will be spending an hour watching and counting the birds in their garden, local park or green space. Why? To take part in the UK's biggest citizen science project - the RSPB's Big Garden Birdwatch.

Last year, over half a million people joined in, counting more than 9 million birds!

Bird feeders will encourage birds to visit your garden, but before you buy on, why not try a quick upcycling craft? You can make your own bird cake by mixing one part melted lard or suet into two parts birdseed and pushing into any container and then hanging up high. We think pretty floral teacups look great! You could also make your bird cake into ball shapes and push them into a metal whisk to hang in the garden.

Of course, there are lots of natural bird foods in your garden too. Greenfinches, goldfinches, blackbirds and thrushes will happily feast on rosehips left on your plants, whilst tits, siskins and sparrows will flock to the heads of sunflowers to prise off the oil-rich seed hearts.

To take part in the RSPB's Big Garden Birdwatch (26-28th January 2024), head to their website **:a[rspb.org.uk/birdwatch]{href='https://rspb.org.uk/whats-happening/big-garden-birdwatch' }** and sign up. You'll receive a guide to help identify the most common birds your likely to see as well as useful information on how to attract birds to your garden.

The Big Garden Birdwatch is back!

Baking is more than just a combination of ingredients; each recipe is a masterpiece in culinary artistry. Home baking transcends just a process, it is a creative expression and a delightful way to share warmth and love through the aroma of freshly baked treats. Whether you're a seasoned pastry chef or a kitchen novice, our carefully curated list of baking recipes offers something for everyone.

Satisfy your tastebuds with our tempting bakes, perfect for a delightful afternoon of home baking. From timeless classics to intricate multi-layered cakes, each recipe is carefully crafted to ensure your baking journey is not only delicious but also satisfying.

For a continuous source of inspiration, consider taking out a :a[subscription to LandScape magazine]{href='https://www.greatmagazines.co.uk/landscape-magazine?utm_source=referral&amp;utm_medium=bws&amp;utm_campaign=bau_landscape&amp;utm_content=promo_new_issue' }. Choose from our print or digital options, or a combination of both, and unlock a treasure trove of exclusive recipes, as well as inspirational crafts, travel and more.

##   
:a[Subscribe to LandScape]{href='https://www.greatmagazines.co.uk/landscape-magazine?utm_source=referral&amp;utm_medium=bws&amp;utm_campaign=bau_landscape&amp;utm_content=promo_new_issue' target='_blank' rel='noreferrer noopener'} {#h-subscribe-to-landscape}

LandScape brings the fresh air of the British countryside into your home. With a mix of beautiful photography and in-depth features, it captures the very best of every season, from stunning landscapes and places to visit to the best of British traditional cookery and crafts. Choose the right Subscription offer for you… Receive 12 issues with free UK delivery to your door with a Print Subscription. Get easy access to the digital issues, Member-only rewards and more by taking out a Digital Subscription or choose a Print + Digital Subscription and get everything included.

Indulge in sweet bliss: Our handpicked collection of favourite baking recipes

https://xd.wayin.com/embed/037bbf25-1821-429a-9128-ec8e199aa0d0?mode=responsive&scrolling=no

Celebrate the rich flavours of the season with this delectable recipe for a creamy pumpkin and Stilton soup. So much more than jack-o'-lanterns, this easy-to-follow recipe makes the most of pumpkin flesh once your ghoulish pumpkin design has been carved, bringing seasonal warmth and comfort in a bowl. It will not only tantalise your taste buds but also make the kitchen smell like a cosy, autumn haven.

In a large saucepan, heat the butter and sauté the pumpkin chunks, onion and garlic for 10 mins. Add the curry powder, then stir in the vegetable stock and sprigs of thyme. Bring the mixture to the boil, then cover, reduce the heat and simmer for 30 mins.

Remove the thyme, then puree the soup in a blender and return to the pan. Add the milk and heat gently. Season to taste with salt and pepper. Serve the soup with a swirl of double cream and crumbled Stilton on top.

Harvesting Delight: Pumpkin and Stilton soup recipe to warm the soul

Indulge your senses with our delectable recipe for blackberry cheesecake brownies. These delightful treats combine the rich, chocolatey goodness of brownies with the creamy, tangy allure of cheesecake and a burst of sweet, tart blackberry flavour. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step guide will help you create a heavenly dessert that will impress your family and friends.

175g unsalted butter, softened, plus extra for greasing

Preheat the oven to 170°C/150°C fan/gas mark 3½ and grease and line the baking tin with baking paper. In a microwaveable bowl, place half of the dark chocolate and half of the milk chocolate, and melt in the microwave for 1-1½ mins until the chocolate stirs smooth. Set aside.

In a large mixing bowl, whisk together the butter and soft brown sugar for 1-2 mins, then stir in the almonds, 2 eggs, cocoa powder, salt and the melted chocolate. Stir in the remaining chopped chocolate and transfer to the prepared tray. Spread the mixture evenly over the entire tin.

In a food processor, blend all but 5 of the blackberries with the lemon juice and set aside. In a large jug or mixing bowl, whisk together the cream cheese, double cream, remaining eggs and vanilla paste for 1-2 mins until thick. Pour the cream cheese mixture on top of the chocolate batter in the baking tin, then drizzle over the blackberry puree. Stir the puree into the cream cheese mixture briefly, to create a swirl, and sprinkle with the reserved blackberries. Bake for 45-50 mins until the cheesecake mixture on top is set. Allow to cool completely in the tin, then leave to chill for 2 hrs. Cut into 12 pieces, and serve.

Latest on Landscape

Latest Magazine

Latest Craft